MFM – Simple Mushroom Stroganoff

Mushroom risotto, the two words that can rouse even the tamest of veggies.A staple option meaning people are sick of it, with calls to ban it and the roll of eyes when it’s on another wedding menu, it’s clear it isn’t a safe choice anymore. But I love mushrooms (I even love it in risotto – I know!), mushrooms on toast is a staple in my home and now too is my simple mushroom stroganoff.

Simple Mushroom Stroganoff

Ingredients

2 tsp oil

300g white mushroom sliced

300g Portobello mushroom sliced

300g Porcini mushrooms sliced (if dried soak first)

1 white onion diced

3 cloves of garlic

Tbsp smoked paprika

Worcester Sauce or vegetarian alternative

1 glass white wine (optional)

1 pint vegetable stock

250ml cream , I use yoghurt and non dairy options can be substituted for vegan

Handful of chopped parsley

Method

Prep > 10 mins Cook > 30 mins

Heat the oil and add the chopped onion. Allow to soften, about 5 mins then add the garlic. If the pan gets dry add a splash of water. When cooked add the mushrooms and allow to cook through, around 10 mins on a low heat. At this point you need to prepare your rice.

When the mushrooms are coloured add the paprika season and cook through for 2 mins. Add the wine, stock and Worcester sauce, and cook for 10 mins until it thickens slightly. Remove from the heat and leave for a minute to cool (it will curdle if you rush this step), then stir in the cream/yogurt/non dairy alternative and parsley and serve with the rice.

There you have it – super simple mushroom stroganoff, it really is simple, you can leave some things out and substitute others.